1. Preheat oven to 425°. Keep most of the grapes on the stem for dramatic presentation. Toss with rosemary, oil, vinegar, salt, and pepper.

2. Spread grapes on a baking sheet and roast 10 minutes. Turn roast until very tender and slightly more shriveled, about 7 minutes more. Serve on a platter with cheese and toasts. (I melt and serve the cheese in a heat-retaining mini pot)

Put the lentils and water and soup pot and bring to a boil.
Cover, lower heat to a simmer and cook for 15 minutes.
Add onion, cumin, and mustard. Simmer covered for 15 minutes or until lentils are very soft. Add some water if it seems too thick.
Add garlic, apricots and salt. Cover and simmer for another 15 minutes.
Stir in vinegar, black pepper, and cayenne to taste. Correct salt if needed.

At this point the soup should keep for a few days.
Serve hot, topped with extra slivers of dried apricot, a swirl of yogurt, and a spring of cilantro or parsley, if desired.

I added this to my collection because it is the perfect dessert for a small group. It is somewhere between a pudding and a cake and is one of my favorite chocolate desserts. I serve it with a bit of softly whipped, lightly sweetened, whipping cream.

Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.

You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
Cut a round of wax paper to fit the bottom.
Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
Shake a bit of flour mixed with cocoa powder, into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
Sift the flour and sugar together; set aside.
Place chocolate in the top of a large double boiler over hot water on medium heat.
Dissolve the coffee in the boiling water and pour over the chocolate.
Cover the pot and leave until the chocolate is melted.
Remove the top of the double boiler and stir well with a wire whisk until smooth.
With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
Gradually whisk in the dry ingredients and then the rum.
Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
In two or three additions fold the whites into the chocolate.
Pour the mixture into the prepared pan; smooth the top.
Place prepared pan in a larger but not deeper pan, and pour in hot water to reach 1/2 way up.

Directions:
Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.

Add potatoes, coconut milk, and coconut can amount of water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Season with salt/pepper/Tonys. Add fish and cook for about 5 more minutes until fish is done. Check seasoning again. Divide curry among bowls and top with herbs.